I feel like by calling this basic I am insulting it but what I mean is, this is a delicious no frills pumpkin bread that is easily adaptable should you wish to add any kind of browned butter, chocolate chip, cranberry frills. I’ve made this a few times and each time I felt like I was adding too many frills, at one point you wouldn’t have known there was pumpkin in it (largely due to too much treacle) so I stripped it back and there it was, a super simple but delicious loaf perfect for afternoon coffee.
This was what I had been thinking about just before I made this bread. Stop overcomplicating life/recipes. The reason my last few recipes had failed was because I had made them too complicated. I like a strong ginger flavour so I put 1.5 teaspoons in but you can adjust the spices to your taste. I’ll be sneaking a slice of this into work for my 3pm sugar craving.
200g unsalted butter
100g light brown sugar
150g pumpkin puree
3 large eggs
250g plain flour
1 teaspoon bicarbonate of soda
1-1.5 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
- Preheat the oven to 180 C/350 F/Gas Mark 4. Grease and line a loaf tin and set aside.
- Whisk the flour, bicarbonate of soda, and spices in a medium bowl.
- Melt the butter over a medium heat. Pour into a large bowl and whisk in the pumpkin, treacle and sugar. Add the eggs, whisk until just combined and then fold in the dry ingredients until all the flour has gone.
- Pour into your loaf tin and bake on the middle shelf for 45 minutes or until a cocktail stick comes out clean.
- Leave to cool for at least 20 minutes before turning out.